Baked Lentils Casserole

Name: Baked Lentils Casserole
Yield: 5

457 Ratings

casserole dish of baked lentils with melted cheddar cheese on top with fresh onion and carrots in the background

Makes: 5 servings

Total Cost: $$$$

Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish.

Ingredients

1 cup lentils, rinsed
3/4 cup water
1/2 teaspoon salt
ground black pepper (1/4 teaspoon, optional)
garlic powder (1/4 teaspoon, optional)
1/2 cup medium onion, chopped
1 can (14.5 ounces) tomatoes, low-sodium
2 medium carrots, thinly sliced
1/2 cup cheddar cheese, shredded

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Combine lentils, water, seasonings, onion, and tomatoes.
Place in 2 quart casserole dish.
Cover tightly with lid or foil.
Bake at 350 °F for 30 minutes.
Remove from oven and add carrots. Stir.
Cover and bake 30 minutes longer.
Remove cover and sprinkle cheese on top.
Bake, uncovered 5 minutes, until cheese melts.

Notes

Learn more about:

Source:

Let’s Make Meatless Meals
University of Wisconsin Cooperative Extension Service

Nutrition Information

Serving Size: 1/5 of recipe (216g)

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Nutrients	Amount
Total Calories	201
Total Fat	4 g
Saturated Fat	2 g
Cholesterol	12 mg
Sodium	332 mg
Carbohydrates	29 g
Dietary Fiber	10 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	14 g
Vitamin D	0 mcg
Calcium	140 mg
Iron	5 mg
Potassium	666 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	201
Total Fat	4 g
Saturated Fat	2 g
Monounsaturated Fat	1 g
Polyunsaturated Fat	0 g
Linoleic Acid	0 g
α-Linolenic Acid	0.1 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	12 mg
Carbohydrates	29 g
Dietary Fiber	10 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	14 g
Minerals
Calcium	140 mg
Potassium	666 mg
Sodium	332 mg
Copper	352 mcg
Iron	5 mg
Magnesium	56 mg
Phosphorus	281 mg
Selenium	5 mcg
Zinc	2 mg
Vitamins
Vitamin A	239 mcg RAE
Vitamin B6	0.3 mg
Vitamin B12	0.1 mg
Vitamin C	12 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	8 mcg
Folate	212 mcg DFE
Thiamin	0.3 mg
Riboflavin	0.2 mg
Niacin	2 mg
Choline	46 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Vegetables	1 1/4 cups
	Protein Foods	2 1/2 ounces
	Dairy	1/4 cups

My only problem is that I didn't have a lid and used foil to cover the cassarole while cooking. I did not secure the foil tightly and so the cooking time was longer than normal. Next time I will use a casserole dish with a lid.

07/19/07